Date: 14 Oct 2014 Author: Jacqui Categories: Food, Main Dishes, Starters & Soups 0


This must be the easiest soup ever! Not the quickest as I made mine in a crockpot, prepared it and left it to cook slooowwwwly! Result was delicious ! If you do not have a crockpot, do not worry, you can still make it in a large, heavy pot, follow the same steps, cover and leave to simmer.


  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 potatoes, cubed
  • 1 stick celery, diced
  • 250g smoked pancetta, cubed
  • 3 1/2 cups hot gluten free chicken or vegetable stock
  • 1tsp curry powder
  • 1/2 tsp turmeric
  • 2 small or 1 large can of corn kernels
  • 1/2 cup double cream
  • Freshly chopped parsley
  • Salt & Pepper
  • Cornstarch to thicken


Put all the ingredients above, with the exception of the corn kernels, cream, cornstarch and parsley in a crockpot, and give it a stir.

Put the crockpot on the lowest setting and leave to cook for 8 hours approximately.  Towards the end of the cooking time, add the corn and leave it for another hour.  Before serving, add the cream and 1 teaspoon of cornstarch mixed with a little water to thicken it further if you want it thicker.  Stir in the freshly chopped parsley.

Simple, easy and delicious!

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